AFDC 15( 6519 ) P3/REV. TZS 645:2001  
                              DRAFT TANZANIA STANDARD                                                                          
 
 
 
 
Ice cream cone - Specification  
 
 
 
 
 
 
 
 
 
 
 
                            TANZANIA BUREAU OF STANDARDS  
 
 
  
 0 Foreword  
The ice cream cone is an edible container which consists of a moulded biscuit cone for filling ice cream.  
The demand for ice cream cones suitable f or filling ice cream in Tanzania has recently been on the 
increase, this Tanzania Standard has been prepared with the view of ensuring the safety and quality of  
the cones .  
In reporting the results of a test or a nalysis made in accordance with this Tanzania Standard, if the final 
value, observed or calculated, is to be rounded off, it shall be done in accordance with TZS 4  (see clause 
2)  
1 Scope  
This Tanzania Standard  specifies  the requirements , methods  of sampling and test for ice cream cones 
suitable for filling ice cream.  
2 Normative References  
The following referenced documents are indispensable for the application of this standard. For dated 
references, only the edition cited applies. For undated r eferences, the latest edition of the referenced 
document (including any amendments) applies;  
AFDC 15(6523) P 3 Bakery products - methods of sampling  
AFDC 15(6522) P 3 Bakery products - methods of analysis  
CODEX STAN 192 Codex General Standard for food additives  
TZS 4, Rounding off numerical values  
TZS 59, Water - Distilled quality - Specification.  
TZS 76   General method for determination of arsenic silver diethyldithiocarmate photometric method  
TZS 100, Plantation white sugar - Specificat ion.  
TZS 1 09, Bakery and biscuit manufacturing units - Code of hygiene  
TZS 122 -2/ISO/TS 6579 -2 Microbiology of food and animal feed — horiz ontal method for the detection, 
enumeration and serotyping of Salmonella — Part 2: Enumeration by a miniaturized most probable 
number technique.  
TZS 132, Edible common salt - Spec ification  
TZS 268, General atomic absorption - Spectrophotometric method for determination of lead in food stuffs  
TZS 439, Wheat flour - Specification  
TZS 538 /EAS 38  Labelling of pre -packaged foods — General requirements  
TZS 730 -2/ ISO 16649 -2: Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 0C 
using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide   
 TZS 789/ EAS 12 Potable water - Specification  
TZS 1581 -1 Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
TZS 2426 -2:/ISO 21527 -2: Microbiology of food and animal feeding stuffs - Horizontal method for the 
enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less 
than or equal to 0 .95 
3 Terms and definitions  
For the purpose of this Tanzania Standard the  following term and definition shall apply:  
3.1 ice cream  
an edible ice obtained from a heat treated mix, consisting o f edible fat and milk solids with or without 
other permitted ingredients and food additives.  
3.2 ice cream cone  
thin, cone shaped  moulded crisp biscuit, chiefly eaten with ice cream filled in it .  
3.3 edible protective coating  
one or more layers of  edible  coating composition applied to an inner  surface of an ice cream cone with an 
aim to provide with improved moisture barrier properties, retains cone crispness at the time of 
consumption, improved shelf life period,  good storage stability  at higher storage temperatures.  
4 Types - Ice cream cones  
May be of any of the following types:  
4.1 Uncoated moulded cones -The moulded cones without edible protective coating .  
4.2 Coated cones -Moulded or rolled cones coated with edible protective coating.  
5 Requirements  
5.1 General requirements  
Ice cream cones shall be  
- Properly  baked in such a mann er that they shall not show any sign of under or  overbaking.  
- Crisp  and walls shall be uniform in thickness.  
- Clear on  designs impressed on them  if any,  
- Free from soapy or other objectionable tastes.  
- Free from insect and fungus infestations.  
5.2 Essential  ingredients  
The following materials shall be used in the preparation of batter for ice cream cones:  
a) wheat flour conforming to TZS 439 (see clause 2);   
 b) water, conforming to TZS 789  (see clause 2).  
5.3 Optional ingredients  
In addition to the esse ntial in gredients specified in clause 5.2 any of the following ingredients may be 
added to the ice cream:  
a) cereal products, such as wheat atta, glutten, edible starches;  
b) corn flour  
c) fat or shortening - hydrogenated edible oil, refined edible oil,  bakery shortening, butter Oil. Or mixture 
thereof;  
d) sugar (conforming to TZS 100, see clause 2) and sugar products, including dextrose, liquid glucose;  
e) milk and milk products;  
f) baking powder;  
g)  spices;  
h) malt products;  
i)  common salt, con forming to TZS 132 (see clause 2);  
j) edible oilseeds and their flours;  
k) cocoa and cocoa products;  
l) desiccated coconut;  
m) honey;  
n) eggs;  
o) nutrients  in accordance with Good Manufacturing Practice (GMP).  
p) enzymes, conforming to Codex   Stan 192 
r) colouring matter, conform ing to Codex   Stan 192  
s) emulsifying agents, conforming to Codex   Stan 192 
t) flavouring agents, conform ing to Codex   Stan 192  
v) antioxidants, conform ing to Codex   Stan 192  
5.4 Specific requirements  
Ice cream cones shall comply with the requirements given in the table 1 below.  
 
  
  
Table 1 - Requirements for ice cream cones  
Characterist ic     Requ irements  Methods of test   
       
Moisture, % m/m , max  6.0  AFDC 15(6522) P3  
Acid  insoluble  ash  (on  dry  0.05  AFDC 15(6522) P3  
basis). % m/m  , max    
       Acidity of extracted fat (as oleic  aci d), % 
m/m,  max 
 1.0  AFDC 15(6522) P3  
  
 
6 Hygiene  
6.1 The ice cream cones shall be prepared, ma nufactured and packaged under hygienic conditions in 
accordance with TZS 109 and TZS 111  
6.2 The ice cream cones shall be free from pathogenic organisms, substances originating from micro -
organisms or any other deleterious substances in amounts which may c onstitute a health hazard and 
shallcomply with microbiological limits specified in Table 2.  
Table 2 - Microbiological limits for ice cream cones  
 
Types of micro -organism       Limits      Test methods  
 
Yeast and mould count (cfu per g,  
max).  
            103          
TZS 2426 -2  
 
 E.coli   (cfu per g)   
      absent         TZS 730 -2  
 
Salmonella  in 25g   
     absent  
         TZS 122 -2  
 
7. Contaminants  
Ice cream cone shall comply with limits for heavy metals as given in Table 3 when tested in accordance 
with the test methods specified therein.  
  
  
 
 
Table 3 — Heavy metals limits for Ice cream cone  
S/N Heavy metal  Limit  
mg/kg  Test method  
i.  Arsenic (As)  0.1 TZS 76  
ii.  Lead (Pb)  0.2 TZS 268  
iii.  Cadmium (Cd)  0.1 TZS 1581 -1 
 
8 sampling and methods of tests  
8.1 sampling  
Representat ive samples of this pr oduct shall be drawn as prescribed in AFDC 15(6523) P 3 (see clause 
2).  
8.2 methods of tests  
The ice cream cones shall be tested in accordance with methods described in this Tanzania Standard.  
9 Packing , marking and labeling  
9.1 Packing  
Ice cream cones shall be packaged in food grade materials that will ensure the safety and integrity of the 
product throughout the shelf life .  
9.2 Marking  and labeling   
9.2.1 Labeling of Ice cream cones  shall be done in accordance with the requirements of the TZS 538/EAS 
38 and the following particular shall be clearly and indelibly marked on each container; printing ink if any 
shall be non -toxic and non -transferable  
a) name, trade name and type of the p roduct;  
b) name of the manufacturer;  
c) batch and code number;  
d) number of cones;  
e) name or number of permitted flavouring and colouring agents, if present;  
f) date of manufacture;  
g) expiry date;  
h) country of origin.   
 i) Storage instructions,  
j) Instruction for the disposal of packaging materials  
 
9.2.2 The containers may also be marked with TBS Standards Mark o f Quality.  
NOTE - The T BS Standards Mark of Quality may be used by manufacturers only under licence from T BS. 
Particulars of conditions under which the licences ar e granted may be obtained from TBS offices.